Pork Chops with Mustard Sauce

I pulled this recipe from the September issue of Real Simple Magazine. I was good, but even though I used a mallet on the chops to tenderize them, they still came out kind of tough. If anyone has a fix for this, I would love to hear it. The sauce was simple and flavorful and would be good on chicken if you didn’t want to make pork.


  • 3 tablespoons olive oil
  • 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
  • Kosher salt and black pepper
  • 2 shallots, finely chopped
  • 3/4 cup dry white wine
  • 2 tablespoons heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon



  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to a baking sheet and roast until cooked through, 5 to 7 minutes.
  2. Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes. Add the wine and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
  3. Top the pork with the sauce and tarragon.

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